Pre Preparing Chocolate Raspberry Pudding Cake

Our answer

Nigella's Chocolate Raspberry Pudding Cake (from HOW TO EAT) is at its best when served warm, as the chocolate solidifies when the cake cools and the texture becomes more dense. The cake contains self-raising flour, which contains baking powder. The problem with mixing the cake batter up too far in advance is that the baking powder activates as soon as it is mixed with liquid and it will have expired after an hour. So the cake could be slightly more dense when baked. If you do try this method then we would suggest that you do not mix it more than one hour in advance of baking.

The baked cake can sit for 1-2 hours after baking, so we would suggest mixing and baking the cake just before or just as your guests arrive, then leaving it in a warm place until you are ready to serve it. You can melt the butter, chocolate, liqueur, coffee, water and sugar together 30 minutes in advance and leave in a warm place (so that it doesn't solidify) then have everything else measured out and ready. Mixing the cake takes just a few minutes and then as long as you set an oven timer and can check the cake towards the end of cooking time, it could bake while you are having a pre-dinner drink or during the first course.